I love cabbage and make all kinds of salads with it, but this Korean-Inspired Slaw brings something different to the table. It’s spicy, a little sweet, and full of fresh crunch. It gives a familiar vegetable a lively twist, making it a welcome change when you’re looking for a different kind of cabbage salad.
There’s goodness in those crisp leaves, too. Raw cabbage provides vitamin C and fiber, which supports healthy digestion. This slaw is a simple way to enjoy more raw vegetables while adding color and flavor to your meal.
Serve this Korean-Inspired Slaw alongside fried or roasted meat or fish. Its freshness and crunch offer a lovely contrast to richer dishes, while a little spice keeps each bite interesting. Sometimes, a simple side salad is all you need to bring a fresh touch to the whole meal.
More cabbage salad recipes:
Cabbage Salad with Leek and Carrot
Napa Cabbage Salad with Leek and Pickle
Ingredients
- Dressing
Instructions
- Place the sliced cabbage in a large bowl and sprinkle with the salt. Massage with clean hands for 2–3 minutes, until the cabbage softens slightly and begins to release moisture.
- Add the grated carrot, grated apple, and sliced green onions. Toss to combine.
- In a small bowl, whisk together the garlic, ginger, rice vinegar, toasted sesame oil, 1 tsp maple syrup, and 2 tsp gochujang.
- Pour the dressing over the slaw and toss until everything is evenly coated. Taste and adjust the salt or rice vinegar if needed.
- Serve immediately for the freshest crunch. Keep leftovers in the refrigerator for 1–2 days.